Now for this recipe you’ll need 1/3 cup of popcorn kernels, 1/2 teaspoon of salt, and 1 teaspoon of olive oil. You could also add 1 tablespoon of sugar and turn it into a sweet and savory kettle corn. Now pour the teaspoon of oil over the popcorn kernels and let it soak down for a couple of seconds, then plop them all into the brown paper bag. The salt and sugar go in next, and you can just pour them straight in over top, then fold the bag over two times to give it a little crease and hold it all inside. Now set the bag on a paper towel in the microwave for about 2:30. That’s the perfect timing in my microwave, but every system is a little different, so play around to see what works best for you. When the popping slows to around 2-3 seconds between pops, it’s done. So let it cool for a bit, then give it a quick shake upside down to make sure everything’s evenly seasoned. Just like that, you’ve got an instant batch of kettle corn ready to serve.